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Scrambled eggs with a side of berries
Start your day with a delicious and nutritious low-carb, high-protein breakfast that's perfect for diabetics and compatible with the SOZA weightloss program. Our Scrambled Eggs with a side of berries is a delightful combination of fluffy eggs cooked to perfection and a colorful burst of mixed berries. With its tantalizing flavors and healthy ingredients, this recipe will leave you satisfied and energized for the day ahead.
For added flavor, you can sprinkle some fresh herbs like chives or parsley on top of the scrambled eggs.
Serve the berries chilled for a refreshing contrast to the warm scrambled eggs.
Pair this dish with a cup of black coffee or unsweetened herbal tea for a complete breakfast experience.
Customize your scrambled eggs by adding vegetables like spinach, mushrooms, or bell peppers for extra fiber and nutrients.
Don't overcook the scrambled eggs to maintain their soft and creamy texture.
3 large eggs
2 tablespoons heavy cream
1 tablespoon butter or olive oil
Salt and pepper to taste
1 cup mixed berries (such as strawberries, blueberries, and raspberries)
In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
Heat a non-stick skillet over medium heat and add butter or olive oil.
Pour the egg mixture into the skillet and let it cook for a few seconds until it starts to set around the edges.
Using a spatula, gently push the cooked edges towards the center, allowing the uncooked eggs to flow to the edges.
Continue cooking and gently stirring until the eggs are mostly set but still slightly runny. Remove the skillet from heat as the residual heat will continue cooking the eggs.
While the eggs are cooking, wash and prepare the mixed berries.
Serve the scrambled eggs with a side of mixed berries.
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